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Milk Street Recipe
Milk Street Bowtie Buttermilk Biscuits

Buttermilk Biscuits

45 minutes

Buttermilk Biscuits

Free

This is our adaptation of the crisp-on-the-outside-fluffy-on-the-inside biscuits made by Sarah Dodge at 8ARM in Atlanta. They're great alongside hearty soups and stews, and are big and sturdy enough to split and fill with crisp bacon and a fried egg for a savory breakfast-for-supper sandwich. We found that unbleached cake flour worked best to get the texture we were after; King Arthur and Bob's Red Mill are two widely available brands. A good substitute is 455 grams (3½ cups) all-purpose flour mixed with 33 grams (¼ cup) cornstarch. Avoid bleached cake flour, the type of cake flour sold in most supermarkets—it yielded bland biscuits with poor texture. High-fat butter, such as Plugra, gave the biscuits an especially rich flavor, but they were perfectly delicious made with regular butter.

1 1/4 cups low-fat buttermilk
1/4 cup heavy cream
20 tablespoons (2½ sticks) salted butter, cut into ½-inch cubes, plus 2 tablespoons melted
480 grams (4 cups) unbleached cake flour (see note), plus more for dusting
2 tablespoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
Ingredients
  • cups low-fat buttermilk

  • ¼

    cup heavy cream

  • 20

    tablespoons (2½ sticks) salted butter, cut into ½-inch cubes, plus 2 tablespoons melted

  • 480

    grams (4 cups) unbleached cake flour (see note), plus more for dusting

  • 2

    tablespoons baking powder

  • ½

    teaspoon baking soda

  • ¾

    teaspoon kosher salt

Directions
  1. 01
    Heat the oven to 475°F with a rack in the middle position. Line a baking sheet with kitchen parchment. In a small bowl or 2-cup liquid measuring cup, stir together the buttermilk and cream. Refrigerate until needed. Put the cubed butter on a plate and place in the freezer for 10 minutes.
  2. 02
    In a food processor, process the flour, baking powder, baking soda and salt for 10 seconds. Scatter in the butter and pulse until the pieces are about ¼ inch, about 15 pulses. Transfer to a large bowl. Pour in the buttermilk mixture, then use a rubber spatula to fold the ingredients until a shaggy dough forms and no powdery flour bits remain.
  3. 03
    Turn the dough out onto a counter lightly dusted with flour. Using your hands and working quickly, gently knead the dough just until cohesive, about 5 times. Pat into a 6-by-11-inch rectangle about 1¼ inches thick. Using a 2½-inch round biscuit cutter, cut out 8 biscuits. Gently knead the remaining dough to bring it together, pat it into a 1¼-inch-thick round and cut out 2 more biscuits. Evenly space the biscuits on the prepared baking sheet. Discard the scraps. Refrigerate on the baking sheet for 10 minutes.
  4. 04
    Brush the tops of the biscuits with the melted butter. Bake until well risen and deep golden brown, 12 to 16 minutes. Cool on the baking sheet on a wire rack for 5 minutes. Serve warm.
Tip: Don’t forget to freeze the butter before making the dough. If the butter softens as the dough is processed and handled, the biscuits won't rise well. If your kitchen is warm or if the butter begins to soften, place the dough in the refrigerator for a few minutes to cool it down. When stamping out the biscuits, press the cutter straight down through the dough. Don't twist, it compresses the edges and may result in poorly risen biscuits.
More

Sides

Comments
  • Diana L.

    These are tasty bisquits. I have used regular flour and it turned out great. Also, I have used a mixer with flour then added butter. I have mixed it until butter was a pea size. Thank you for the recipe.

    0 votes
    0 comments
  • Karen C.

    This is a wonderful recipe. The biscuits were very light and developed many layers while they were baking. Definitely going to make these again.

    0 votes
    0 comments
Down arrow

Buttermilk Biscuits

Get Ready to Cook

10

biscuits

45 minutes

Tip

Don’t forget to freeze the butter before making the dough. If the butter softens as the dough is processed and handled, the biscuits won't rise well. If your kitchen is warm or if the butter begins to soften, place the dough in the refrigerator for a few minutes to cool it down. When stamping out the biscuits, press the cutter straight down through the dough. Don't twist, it compresses the edges and may result in poorly risen biscuits.

Ingredients
  • cups low-fat buttermilk

  • ¼

    cup heavy cream

  • 20

    tablespoons (2½ sticks) salted butter, cut into ½-inch cubes, plus 2 tablespoons melted

  • 480

    grams (4 cups) unbleached cake flour (see note), plus more for dusting

  • 2

    tablespoons baking powder

  • ½

    teaspoon baking soda

  • ¾

    teaspoon kosher salt

Step 1 of 4

Prepare the wet ingredients

cups low-fat buttermilk
¼
cup heavy cream
20
tablespoons (2½ sticks) salted butter, cut into ½-inch cubes

Heat the oven to 475°F with a rack in the middle position. Line a baking sheet with kitchen parchment. In a small bowl or 2-cup liquid measuring cup, stir together the buttermilk and cream. Refrigerate until needed. Put the cubed butter on a plate and place in the freezer for 10 minutes.

Step 2 of 4

Make the dough

480
grams (4 cups) unbleached cake flour (see note), plus more for dusting
2
tablespoons baking powder
½
teaspoon baking soda
¾
teaspoon kosher salt

In a food processor, process the flour, baking powder, baking soda and salt for 10 seconds. Scatter in the butter and pulse until the pieces are about ¼ inch, about 15 pulses. Transfer to a large bowl. Pour in the buttermilk mixture, then use a rubber spatula to fold the ingredients until a shaggy dough forms and no powdery flour bits remain.

Step 3 of 4

Knead the dough and cut out the bisuts

Turn the dough out onto a counter lightly dusted with flour. Using your hands and working quickly, gently knead the dough just until cohesive, about 5 times. Pat into a 6-by-11-inch rectangle about 1¼ inches thick. Using a 2½-inch round biscuit cutter, cut out 8 biscuits. Gently knead the remaining dough to bring it together, pat it into a 1¼-inch-thick round and cut out 2 more biscuits. Evenly space the biscuits on the prepared baking sheet. Discard the scraps. Refrigerate on the baking sheet for 10 minutes.

Step 4 of 4

Bake the biscuits

2
tablespoons salted butter, melted

Brush the tops of the biscuits with the melted butter. Bake until well risen and deep golden brown, 12 to 16 minutes. Cool on the baking sheet on a wire rack for 5 minutes. Serve warm.

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